Gliadin and zein show similar and improved rheological behavior when mixed with high molecular weight glutenin

Fevzioglu, Mehtap; Hamaker, Bruce R.; Campanella, Osvaldo H.

doi:10.1016/j.jcs.2011.12.002

Cited by 40 publications

(21 citation statements)

References 38 publications

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“…The increase in water level showed a decline in dough consistency as well as stability. Fevzioglu et al (2012) observed that the more consistent doughs were made when water was less.…”

Section: Mixographic Propertiesmentioning

confidence: 95%

“…This indicated the formation of weaker dough at high water level when compared with the dough made at lower water levels. Fevzioglu et al (2012) observed that the moduli of dough samples decreased with increase in water level. Chel-Guerrero et al (2015) reported that the lower tan d for corn dough made the tortilla preparation difficult.…”

Section: Dynamic Rheologymentioning

confidence: 96%

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Characteristics of normal and waxy corn: physicochemical, protein secondary structure, dough rheology and chapatti making properties

2017

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The physicochemical, protein secondary structure, dough rheological and chapatti making properties of normal and waxy corn types were evaluated. Waxy corn grains showed the highest and value, while red-pigmented corn grains had the highest value. Higher accumulation of K, Mg, Na and Ca minerals in corn was recorded, while Cu, Mn, Fe and Zn were present in trace. Meal prepared from waxy corn had higher and values as well as ash, protein and fat content. A significant decrease in various mixograph parameters was observed with increase in water level during dough development. A decrease in dynamic rheological parameters (G', G'' and tan δ) of dough from all corn types was recorded with increase in water level. Dough developed from waxy corn meal had lower G' and G'' as compared to that from normal corn types. FTIR spectra of dough from different corn types at different water levels showed various peaks in amide-I region with most prominent peak at about 1650 cm followed by 1640-1645 and 1610-1620 cm regions. The peak intensities increased with increase in water level which was an indicative of the increase in intermolecular and antiparallel (IM + AP) - as well as - and - structures. Dough developed from waxy corn showed change in peak intensities at high moisture level only. The chapatti made from normal (yellow) corn showed higher consumers' acceptability score, while that from waxy corn was poor.

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“…The increase in water level showed a decline in dough consistency as well as stability. Fevzioglu et al (2012) observed that the more consistent doughs were made when water was less.…”

Section: Mixographic Propertiesmentioning

confidence: 95%

Section: Dynamic Rheologymentioning

confidence: 96%

Characteristics of normal and waxy corn: physicochemical, protein secondary structure, dough rheology and chapatti making properties

2017

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“…High‐molecular weight glutenin (HMWG) can contribute to the elasticity of wheat dough. Fevzioglu and others () demonstrated that zein proteins can behave in a similar manner to gliadin upon the addition of HMWG. To produce a stable viscoelastic structure, rheological methods, for example, large strain (uniaxial and biaxial) and small strain tests, were utilized to assess the effect of HMWG.…”

Section: New Approaches To Aid Processing and Enhance Nutritionmentioning

confidence: 99%

State of the Art in Gluten‐Free Research

O’Shea

Arendt

Gallagher

2014

Journal of Food Science

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Celiac disease (CD) is widespread and is often under diagnosed. It can affect a variety of genetically susceptible people from the young to the old. Presently, the only treatment for celiac patients is lifelong avoidance of any food, drink, sauce, or dressing containing gluten. Scientists and technologists continue in their quest to improve the quality of gluten-free products. Their main goal is to create a product of a similar standard to the gluten-containing products, currently on the market. However, the quality of these products still tends to be poor. Bread products have a low volume, pale crust, crumbly texture, bland flavor and a high rate of staling. Other gluten-free products contain minimal nutrition and substandard product characteristics, for example, pasta having an inferior texture, sauces which separate more easily. The main focus of this review is to discuss the most recent advances in gluten-free research which have arisen between the years 2011 and 2013. In particular, the manuscript focuses on ingredients and processing methods which have been documented to develop or improve the processing characteristics and nutritional properties of gluten-free products.

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“…The maize endosperm proteins simply lack the additional elastic high molecular weight glutenin subunits (HMW-GS) function of wheat, and the addition of a minor amount of this or another similar protein would confer viscoelasticity to the mixture. Co-protein, namely HMW-GS or casein (as a non-wheat protein), stabilized the viscoelasticity of the hydrated, heated (to 35°C), and mixed maize zein, as well as held stable the β-sheet content after mixing (98). The β- sheet structures are made from extended β-strand polypeptide chains, with strands linked to their neighbors by hydrogen bond and, due to this extended backbone conformation, β-sheets resisted stretching.…”

Section: Gluten-free Floursmentioning

confidence: 99%

Gluten-Free Products for Celiac Susceptible People

2018

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The gluten protein of wheat triggers an immunological reaction in some gluten-sensitive people with HLA-DQ2/8 genotypes, which leads to Celiac disease (CD) with symptomatic damage in the small intestinal villi. Glutenin and gliadin are two major components of gluten that are essentially required for developing a strong protein network for providing desired viscoelasticity of dough. Many non-gluten cereals and starches (rice, corn, sorghum, millets, and potato/pea starch) and various gluten replacers (xanthan and guar gum) have been used for retaining the physical-sensorial properties of gluten-free, cereal-based products. This paper reviews the recent advances in the formulation of cereal-based, gluten-free products by utilizing alternate flours, starches, gums, hydrocolloids, enzymes, novel ingredients, and processing techniques. The pseudo cereals amaranth, quinoa, and buckwheat, are promising in gluten-free diet formulation. Genetically-modified wheat is another promising area of research, where successful attempts have been made to silence the gliadin gene of wheat using RNAi techniques. The requirement of quantity and quality for gluten-free packaged foods is increasing consistently at a faster rate than lactose-free and diabetic-friendly foods. More research needs to be focused on cereal-based, gluten-free beverages to provide additional options for CD sufferers.

show abstract

Gliadin and zein show similar and improved rheological behavior when mixed with high molecular weight glutenin

Cited by 40 publications

References 38 publications

Characteristics of normal and waxy corn: physicochemical, protein secondary structure, dough rheology and chapatti making properties

Characteristics of normal and waxy corn: physicochemical, protein secondary structure, dough rheology and chapatti making properties

State of the Art in Gluten‐Free Research

Gluten-Free Products for Celiac Susceptible People

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